You're not titling it personally. The jpeg will have a file name on your computer though, if it contains characters that the software on downsizer doesn't like then you get the Myff image has expired message.

To be sure. But I don't have any. What I do have is grape jelly with thyme and rosemary. Think that will do?

Absolute best meal of venison I ever cooked was a saddle of venison with chestnut puree and braised Brussels sprouts, with a vintage bottle of Bordeaux. Venison / pork / veal pate for starters. Don't recall what for afters. [My daughter was still at home and she was a real sweetheart, would peel that thin brown skin off the chestnuts so I could prepare them a la Julia Child.]

However with Hurricane Sandy bearing down on us I'm not sure what will be. OH has checked out the generator and we'll fill water jugs as if power goes out so does the well pump. Dining by candlelight may be a necessity rather than a romantic interlude.

Having defrosted some pieces of boneless venison shoulder, last Sunday I put it through the coarse plate on the meat grinder, together with some boneless pork sparerib meat / fat. Made chili. Very good.

That evening we were going over to friends for dinner. They provide vegetables and dessert, he grills steaks for the two of them and we bring something to be grill for us. I put some of the coarsely ground venison and pork through the grinder again, with a medium plate and used it for burgers. Excellent! Of course the chips from our friends home grown potatoes, green beans she'd processed and frozen last summer, and hen of the woods mushrooms I'd foraged and frozen last year weren't bad either.

As an aside - I cubed the meat and put it in the freezer for an hour or so to thoroughly chill it down before grinding. Did the same before grinding a second time. I think it really helped.

BTW - am I supposed to write "mincer" rather than "grinder" for you folks across the pond?